The nice folk at Pillsbury provided us this simple, tasty recipe, which works a treat when plated with Crispy Air Fryer Potatoes.
The key here, seems to be using thin-cut bone-in pork chops, because thicker chops will not cook properly in the time given.
And, bonus! Thin-cut chops are mostly what my market carries in the ready-serve meat case. For those beautiful, restaurant style thick chops, I would need to ask the butcher, and they can be busy.
So. Thin chops. Instant Pot. Potatoes in the Air Fryer. Creamy garlic sauce over all and a smattering of chopped fresh parsley.
What more do you need?
Oh, yeh. About 45 minutes total.
•1 cup unsalted chicken stock
•4 cloves garlic, finely chopped
•1/2 tsp Seasoned Salt
•1/2 tsp black pepper
•4 bone-in, thin-cut pork loin chops
•2 tbsp cornstarch
•2 tbsp water
•4 oz cream cheese, cubed and softened
Stir the garlic, Seasoned Salt, and pepper into the chicken stock in the pot insert.
Add the pork chops, seal the pot and pressure cook on High for ten minutes.
Using a kitchen towel to protect you and your cabinets from the steam, quick release the pressure valve and check the chops with an instant-read thermometer.
They should be at 145º.
If they are not, reseal the pot and pressure cook on High for another two minutes.
Quick release the pressure and transfer the chops to a covered plate to stay warm and rest while you make the creamy garlic sauce.
Whisk the corn starch into the water in a small bowl and set aside.
Set your pot to Sauté and bring the cooking liquid to a simmer.
Whisk in the corn starch mixture and cook, stirring, for about one minute, until the sauce has thickened nicely.
Turn the pot off and add the cubed cream cheese, stirring until the cheese is melted and the sauce is creamy and smooth.
Serve the sauce over the chops with chopped parsley over the top.
As I noted above, Crispy Air Fryer Potatoes are a perfect pairing, with, mebbe a nice salad on the side.
And, bonus points for using two of the trendiest kitchen gadgets this pandemic for one meal!